Cooking Light Mac N Cheese

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Ingredients

    · 1.5 cups cubed peeled butternut squash (about 1 [1-pound] squash)

    · .625 cups fat-free, lower-sodium chicken broth

    · 3/4 cups fat-free milk

    · 1 garlic cloves

    · 1/2 teaspoon kosher salt

    · 1/2 teaspoon freshly ground black pepper

    · 1 tablespoons fat-free Greek yogurt

    · 3/4 cups (2.5 ounces) shredded Gruyère cheese

    · .5 cups (2 ounces) grated pecorino Romano cheese

    · 1/8 cup (.5 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided

    · .5 pound uncooked cavatappi

    · Cooking spray

    · .5 teaspoon olive oil

    · 1/4 cup panko (Japanese breadcrumbs)

    · 1 tablespoons chopped fresh parsley

Description

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